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Chickpea Curry

Rain is in the forecast and this comforting curry will keep you cozy. Curry is similar to soups in which the flavors become more vibrant as it simmers- use an instant pot, slow cooker, or stove top.

This basic yellow curry sauce goes well with different vegetables, proteins, beans and legumes. It can be served mild or spiced up and finished with a dollop of yogurt or sour cream that will temper the heat. Serve over rice, quinoa or riced cauliflower to soak up the soupy sauce, or with a piece of warmed naan bread.


  • 1 T olive oil

  • 1 small yellow onion, chopped

  • 1 clove garlic, minced

  • 1 T ginger, chopped

  • 1 ½ cups chopped carrots

  • 2 cups chopped small potatoes, medley of colors

  • 3 cups small cauliflower florets (use white and purple if available)

  • 2 cups cooked chickpeas (see Basic Beans, or use canned beans, drained)

  • 2 cans coconut milk

  • Spices: 2 T curry powder, 1 T turmeric, 2 t cumin, 1 t chili powder, 1 t salt, ½ t pepper

  • 2 cups veggie broth or water

  • 2 cups chopped kale, stems removed

  • For garnishes: chopped green onions, cilantro, lime, sour cream


-Can use instant pot or stove top

  1. Heat the olive oil in instant pot, on sauté mode, or in a large soup pot, and sauté the onions, garlic, and fresh ginger for about five minutes, not allowing them to brown.

  2. Add vegetables, allowing them to cook a few minutes before adding the next vegetable- carrots, then potatoes, then cauliflower, and lastly, chickpeas.

  3. In a jar or bowl, mix coconut milk with spices and pour into veggie mix (add more chili powder or cayenne powder if you want a strong kick), add broth or water to have enough to fill just below the veggie mix

  4. Turn on soup mode on instant pot, or if using stove top, let come to boil and then simmer for 30 minutes, partially covered.

  5. Before serving, stir in the kale, and heat for five more minutes.

  6. Serve in a bowl over grains and topped with green onions, cilantro, lime wedge, and sour cream, if desired.


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